LEMONGRASS PORK BAHN MI

LEMONGRASS PORK BAHN MI

Recreate a homemade Vietnamese Lemongrass Pork Banh Mi with this simple recipe!

PREPARATION TIME
10 minutes
COOKING TIME
2 hours

INGREDIENTS

for 4 to 6 servings
2 tbsp Sea Salt Flakes
2kg Family Chef Boneless Pork Belly, skin scored at 1cm intervals
1 tbsp Vegetable Oil
3 Garlic Cloves
2 small Red Chillies coarsely chopped
2 Lemongrass Stalks, thinly sliced
60ml Fish Sauce
40 gm grated light Palm Sugar Blitz or grind until paste consistency.
1 Carrot julienned
1 Lebanese Cucumber julienned
50ml Lime Juice
¼ cup Mayonnaise of your choice
8-10 fluffy White Rolls, halved
½ cup Mint
3 Spring Onions shredded thinly sliced diagonally
Coriander
PREPARATION TIME
10 minutes
COOKING TIME
2 hours

PREPARATION

1
Preheat oven to 180°C. Rub the marinade into the pork belly. Rub half the sea salt into the pork skin, drizzle with oil and rub into the skin.
2
Place the pork, skin-side down, on a large oven tray and cook for 1 hour.
3
Increase the temperature to 200°C (400°F), turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.
4
Squeeze fresh lime on the carrot and cucumber to dress and set aside.
5
Slice pork and spread mayonnaise onto halved rolls.
6
Fill rolls with pork, salad and garnish with fresh herbs.